Tadka Times

Tadka Times

  • Tomato Jam

    – Add fully ripen whole tomatoes in boiling water, tomatoes should be completely submerged in water – Once tomatoes are cooked well, drain the water and peel the skin – Add sugar in a pan and cooked tomatoes to it, cook until sugar and tomatoes are mixed well – Add ghee in a pan and…

  • Dosa Puliyodarai

    – Prepare very thick dosa and cut them into small pieces – Add little oil and sauté red chillies, coriander seeds, bengal gram, pepper, fenugreek seeds and asafoetida cake and grind it to a coarse powder – Add oil and sauté mustard seeds, bengal gram, red chillies, curry leaves, tamarind juice, asafoetida powder, turmeric powder…

  • Masala Powder for Omelette

    – Dry roast 50gms pepper, 25gms cumin seeds, 10gms fennel seeds, little coriander seeds, 1 cardamom, 1 cinnamon and 2 cloves – Grind it to a coarse powder

  • Beetroot Kola Urundai

    – Powder the fried gram – Grind pearl onion, ginger, garlic, green chillies, red chilly powder, cumin seeds, coconut, coriander leaves, cashew nuts, cinnamon, clove, turmeric powder and salt – Grate the beetroot and sauté it in a pan – Mix all the above and deep fry in oil

  • Juicy Chicken Roast

    – Add chicken pieces, ginger garlic paste, turmeric powder, curry masala powder, red chilly powder, salt, egg, equal quantity of rice flour, corn flour, bengal gram flour and marinate for at least 10 mins – Deep fry the marinated chicken in oil – Add oil in a pan and sauté thin sliced big onion, 1…

  • Peanut Chutney

    – Grind peanut, red chillies, tamarind, garlic cloves and salt – Add tadka to it

  • Sambar Powder 1.65 Kg

    – 1kg coriander seeds, 350gms red chillies, 50gms pepper, 50gms cumin seeds, 50gms turmeric, 50gms fennel seeds, 50gms fenugreek, 200gms red gram, little asafoetida cake, little dried curry leaves – Dry the above in hot sun and grind it in rice mill

  • Medhu Vadai

    – Soak 200gms urad dal and grind to a coarse paste in grinder or mixie by adding cold water – Add chopped small onion, green chillies, curry leaves, coriander leaves, crushed pepper, cumin seeds, asafoetida powder, salt and deep fry in oil

  • Ginger Kuzhambu

    – Add oil and sauté asafoetida cake, 1 tbsp pepper, 1 ginger piece, 2 tbsp coriander seeds, 2 red chillies, 1 tbsp cumin seeds, curry leaves and grind it to a fine paste by adding water – Add the above mixture in a bowl with turmeric powder, tomato, tamarind juice and salt – If the…

  • Ice Briyani Kanji

    – Grind pazhya saadam, curd, small onion, green chilly, ginger, curry leaves, coriander leaves, asafoetida powder and salt – Add water to get the required porridge consistency